Ham, Spinach, & Mushroom Omelet w/ Fresh Herbs

レシピ

作り方

0: Pretty simple really. It's an omelet. Less about ingredients and recipes, more about execution.
Few pro tips however: always made with three eggs, not two. Now some people like to add milk, but this is a mistake.
Whisk the eggs well, it will help make them fluffy and sturdy.
Pre-heat your pan to an upper medium heat but not medium high.
Drop the eggs in and get your toppings going right away in order of what takes longest to cook, and only on one half.
Cook before you fold, you can cover your pan to help ensure your eggs cook through.
Fold gently, re-cover and allow to finish; if done right you won't have to flip.
DO NOT get frustrated if this is your first time, your going to mess it up, a few times.
EXTRA pro tips: use a small pan the size of an unfolded omelet and do one at a time.
When done move pan over plate, tilt, and slide the omelet out; DO NOT flip out with a utensil.
I use ceramic cookware - save the oil for a drizzle on top after its cooked and plated (use extra virgin olive oil and just put a drizzle around the egde. Trust me). Omelets are much harder than they look to do right, they are delicate and easy to over cook so remember - Patients is a virtue, young grasshopper. You must first learn to hop amongst the blades of grass before you may walk amongst the reeds of man.